Fruit Slush

1 20 oz. can of pineapple in juice

2 c strawberry soda

1 6 oz. frozen orange juice

1 6 oz frozen apple juice

4 large bananas sliced

2 c sliced strawberries

Mix and freeze do not use metal bowl. Thaw a little before serving. Makes 12 8 oz. servings.

Jello Cake

1 pkg. white cake mix

1 c water

1 pkg. 3 oz. strawberry jello

1 c ice

8 oz. cool whip

Frozen or fresh Strawberries diced with sugar for glaze

Prepare cake mix as directed. Bake in a greased and floured 13 X 9 pan. Cool on rack 15 min. Dissolve jello in microwave with 1 c water, then add 1 c ice and stir until dissolved.  Poke luke warm cake with a fork at 1/2 inch intervals. Spoon warm jello over cake, Chill 3 to 4 hrs. Top with cool whip. Glaze with strawberries before serving. 12 servings.

No Bake Cookies

No Bake Cookies

1/2 c milk
2 c sugar 

3 T cocoa

1/4 c butter
3/4 cup Peanut butter
1 t vanilla
3 cups oats

Melt butter in microwave.  Add milk, sugar, cocoa, and peanut butter and place back in microwave until sugar is dissolved and peanut butter is liquefied. Remove from microwave and stir in vanilla then add oats.  Spoon onto wax paper.  3 doz.

Super Easy and Delicious Cinnamon Rolls

CAKE MIX CINNAMON ROLLS
1 box white cake mix
5 cups flour
2 Tablespoons Yeast 
2 1/2 cups warm water
1 cup very soft butter
2 cups brown sugar
4 tsp cinnamon
Walnuts

Makes 24

Grease 2- 9x13 pans.  
Combine cake mix, flour and yeast in a very large bowl.  Mix well.  Add water and blend until completely moistened.  
Cover with a towel and let rise until doubled.  Roll in large rectangle, lather with butter and then spread brown sugar, cinnamon, and walnuts.  Roll up, cut, and place in greased pans and let rise again until doubled.  Bake at 350 for 20-25 minutes or until golden.  While still warm (but not hot) drizzle with frosting.

Taken from... http://tried-and-truecookingwithheidi.blogspot.com/2012/01/cake-mix-cinnamon-rolls.html

Black & White Brownies

2 cups flour, PLUS 2 tablespoons
3/4 cup Hershey's unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons almond es
8 ounces cream cheese, softened
1/2 cup confectioner's sugar

Preheat oven to 325.  Coat 9x13 baking dish with cooking
spray.  Line dish with wax paper or tin foil, leaving 2 inch
overhang on handle sides, then spray with cooking spray.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. 
In your mixer bowl cream butter and granulated sugar until smooth.  Add 2 eggs, 1 tsp vanilla,
and 1 tsp almond extract, and beat until smooth, scraping
down sides of bowl.  Reduce speed to low; add flour mixture.
 Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; and refrigerate for later.  Press
remaining dough into bottom of prepared dish.  Bake until
base is set and edges are puffed, 22 minutes (don't over
bake or this brownie layer will be too hard and crumbly). Let
cool in dish on a wire rack while you make cream cheese
layer.  (Leave oven on, it will only take you a few minutes to
make).  Mix cream cheese, confectioner's sugar, and
remaining egg and 1/4 tsp vanilla and 1/4 tsp almond extract
in a medium bowl.  Spread over semi-cooled base; crumble
reserved dough on top.  Bake until filling is set, 25-28
minutes.  Let cool in dish on wire rack (don't remove from
pan yet or you'll have a mess, if you're in a hurry put your
pan in the freezer for 10 min or so just to let them set), then
lift out using overhang handle.  Cut into squares.  This will
keep, covered and refrigerated for up to 3 days (they are
delicious cold, don't count on them sticking around for more
than a day)

Chocolate Nut Bread

I like to make this around the holidays.  We put it in my loaf tins and give them to neighbors and friends.  

4 C Flour
1 C White Sugar
1 tsp baking powder
1 TBL baking soda
1 tsp salt
2 eggs
1 3/4 C. milk
2/3 cup vegetable oil
2 C Chocolate Chips. divided
1 1/2 C. Chopped Walnuts

Directions

PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans. COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans. BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.

Cool Caramel

Cookie Mixture:
1/2 C. Brown Sugar
1/2 C. Oatmeal
   2 C. Flour
1/2 tsp. salt
   1 C. Chopped Walnuts
   2 cubes melted butter

Ice Cream Part:
1 rectangular box of vanilla ice cream
1 squeeze bottle of Caramel Topping

Mix the cookie mixture in the pan you bake it in.  Once mixed spread it over the whole pan and bake for 10 minutes at 400 degrees.  Make sure it is lightly browned before taking it out of the oven.  While hot separate cookie with a fork and then let cool.  Take 1/2 of the crumbs out of the pan and set aside, spread out remaining crumbs in the pan.  Drizzle 1/2 of the caramel bottle over the crumbs.  Slice rectangular box of ice cream and piece on top of cookie crumbs.  Sprinkle remaining cookie crumbs that were set aside and drizzle remaining caramel on top of the cookie crumbs.  Freeze.

Peanut Butter Fudge

Super Quick Fudge

3 ½ C of powdered sugar

½ C cocoa

¼ tsp salt

¼ C milk ( may need a little more milk)

1 tsp vanilla

½ c. butter melted

½ Crunchy peanut butter

1.      Combine sugar, cocoa, salt, and vanilla in a large glass bowl.

2.      Pour melted butter and milk over the top of the dry mixture.

3.      Cook uncovered on high for 1 min and 30 sec.

4.      Remove from microwave and stir in peanut butter.  Stir until smooth.

5.      Pour into a buttered 8 inch square pan.

6.      refrigerate for 20 min or until cool. 

7.      Cut makes 16 pieces.

SCOTCHAROOS

SCOTCHAROOS

6 c. rice crispies
1 c. sugar
1 c. light corn syrup
1 cup peanut butter
1-2 c. butterscotch chips
1-2 c. chocolate chips
In a large pan, bring sugar and corn syrup to a boil. Remove from heat and add peanut butter and Mix. Mix in rice crispies. Spread in a 9x13 pan. Melt butterscotch chips and
chocolate chips in a small saucepan on low. Spread over rice crispy mixture. Cool before
serving.

Swedish Almond Cake

SWEDISH ALMOND CAKE

2 c. sugar
2 cubes margarine
3 c. flour
2 eggs
3 tsp. baking powder

1 tsp. vanilla
1 tsp. almond extract
1/2 c. nuts
1 tsp. cinnamon

With pastry blender, mix sugar, margarine, and flour together. This will be lumpy. Set aside 1 cup
of this mixture for the topping. To the remaining mixture, mix in the baking powder, and then add
the eggs and milk. Mix with a spoon until combined thoroughly, but do not over mix. Add vanilla
and almond extract. Pour into baking pan. Mix the 1 cup dry mixture with the nuts and cinnamon.
Sprinkle this over the top of the cake batter. Bake at 325° for 20-30 minutes or until light brown.
Prepare icing while baking. ICING: Melt 2 Tbs. margarine and a little hot milk together in small
bowl. dd 1/2 tsp. almond extract and powdered sugar to make a thin icing. Drizzle over cake
while warm.

Ultimate Chocolate Chip Cookies - Betty Crocker

3/4

cup granulated sugar

3/4

cup packed brown sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1

egg

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

1

cup coarsely chopped nuts

1

package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Makes 4 dozen cookies

http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57?p=1 

Fudge Frosting

This is my ALL TIME favorite chocolate frosting recipe.  My mom has been making it since before I can remember.

Boil or put in Microwave:

1 Cube Butter

4 TBL Cocoa

6 TBL Milk

Then add:

4 Cups Powdered Sugar

Walnuts

1 tsp Vanilla

Poor over cake and let set.  If you want a spreadable version don't boil just use room temp butter.   

Cinnabon Frosting Recipe

·         6 ounce cream cheese, softened

·         1/2 cup butter, softened

·         3 cups confectioners' sugar

·         1 teaspoon vanilla extract

·         1/4 teaspoon salt

Creamy Lemon Squares

20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) CreamCheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar
HEAT oven to 350ºF.

LINE 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.

BEAT Cream Cheese and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.

http://www.kraftrecipes.com/recipes/creamy-lemon-squares-104737.aspx

4 Layer Dessert

FIRST LAYER:
1 c. flour
1/2 c. butter softened
1/2 c. finely chopped nuts

Mix and press into 9 x 12 inch pan. Bake for 15 minutes at 350 degrees.

SECOND LAYER:

8 oz. cream cheese room temp
1 c. Cool Whip
1 c. powdered sugar

Mix and spread over First Layer.

THIRD LAYER:

2 small boxes instant pudding or 1 large box
3 c. milk

Mix and spread over Second Layer.
FOURTH LAYER:

Top with rest of Cool Whip and nuts.

BEST OATMEAL COOKIES

1cup granulated sugar
1 cup brown sugar
1 cup butter or margarine
2 eggs
1 tsp vanilla
Cream butter and sugar then add eggs and vanilla
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 ¼ cups flour
2 ½ cups oatmeal (old fashioned or quick)
You can add 1 cup of coconut, raisins, nuts, chocolate chips
Bake at 375 for 12 minutes

Have not tried these myself yet.

Chocolate Nut Bread

Ingredients
4cups all-purpose flour
1cup granulated sugar
1tsp baking powder
1TBS baking soda
1tsp salt
2 eggs
1 3/4 cups milk
2/3cup vegetable oil
2cups (12-oz. pkg.) Chocolate chips, divided
1 1/2 cups chopped walnuts

Directions

PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.

COMBINE flour, sugar, baking powder, baking soda and salt in large bowl.

COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.

Yields 24 slices (12 slices per loaf)

Super Quick Fudge

3 ½ C of powdered sugar
½ C cocoa
¼ tsp salt
¼ C milk (may need a little more milk)
1 tsp vanilla
½ c. butter melted
½ Crunchy peanut butter

1. Combine sugar, cocoa, salt, and vanilla in a large glass bowl.
2. Pour melted butter and milk over the top of the dry mixture.
3. Cook uncovered on high for 1 min and 30 sec.
4. Remove from microwave and stir in peanut butter. Stir until smooth.
5. Pour into a buttered 8 inch square pan.
6. refrigerate for 20 min or until cool.
7. Cut makes 16 pieces.

Banana Cream Pie

2 pie crust, deep dish
3 bananas
2 1/2 cups milk
3 1/2 oz vanilla pudding mix
3 1/2 oz banana pudding mix
2 cups whipped topping
1 chocolate bar

Slice 2 of the bananas and arrange in bottom of baked and cooked pastry
shells. Pour cold milk into a medium bowl. Add pudding mix and whisk until
thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into
pastry shell. Chill at least 3 hours before serving. Garnish with
remaining whipped topping, slices of the remaining banana and shaved
chocolate.

SCOTCHAROOS

6 c. rice crispies
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
1 c. butterscotch chips
1 c. chocolate chips

In a large pan, bring sugar and corn syrup to a boil. Remove from heat and melt 1 cup of peanut butter in the mixture. Mix in rice crispies. Spread in a 9x13 pan. Melt butterscotch chips and chocolate chips in a small saucepan on low. Spread over rice crispy mixture. Cool before serving.